Ingredients

1 small garlic clove

1/4 cup pine nuts

1 cup fresh basil

1/4 teaspoon salt

1/3 cup extra-virgin olive oil

Advertisements

Preparation

With motor running, drop garlic into a food processor and finely chop. Stop motor and add pine nuts, basil, and salt, then process until chopped. With motor running, add oil, processing until incorporated. Transfer pesto to a small bowl and cover surface with plastic wrap. Chill until ready to use.

Menus & Tags

Tags:

Recent Reviews

A found it quite oily, next time I will try less oil add more basil and garlic.

AmandaBest /

Flag if Inappropriate

Well, I needed a recipe for non-dairy pesto, but this isn't what I was hoping for. I, too, thought the pesto came out too thin and oily. In addition, this called for too little garlic if you like a nice "bite" in your pesto, as I do. I'm going to keep looking.

amdiven from Houston, TX /

Flag if Inappropriate

This turned out pretty well. I think I was a little short on the basil, but I'm sure it will be even better next time when I have all the goods to make the pesto according to the recipe.

A Cook from Chicago (Rogers Park) /

Flag if Inappropriate

For a much better recipe, search this site using the terms CLASSIC PESTO. This one is fairly similar to the 9/2002 Gourmet version which suffers similar faults. The recipe without modification calls for an excessive amount of oil, and the salt is approriate only if one uses coarse sea salt.

phabel from IL /

Flag if Inappropriate

This is the best pesto recipe I've tried. I've cut back on the amount of oil, and have found that this recipe is better if the exact amounts are used. Additionally, I often grate some Asiago cheese and mix it into this pesto. Even my 3-year-old eats it!